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Old Bay Cauli-Tots

4/24/16

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Old Bay Cauli-Totsadds a bit of Maryland’s favorite spice to a family-favorite side dish recipe. #SundaySupper is here today with a menu of Regional Specialities from around the country and around the world.

Most people knew that I was not overly excited when we decided to make the move to Maryland. I’d lived in New Jersey my entire life and really never had any intention of leaving. But The Hubby’s old job and future career opportunities had different ideas. And since I was the “portable” spouse with a job at home, it was time to put my big girl pants on and move.

So when I mentioned to anyone that I was moving to Maryland and they could sense my lack of enthusiasm, they tried to appeal to my foodie side. “Maryland? Oh, the crab!” “Well now you ca have all of the crab you want!” “Maryland crab is amazing!” “Those places where the spread the newspaper on the table and dump out a bunch of crabs and you just go at it – so much fun!”

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You guys, I don’t like crab. I’ve tried to like crab. I’ve really made a wholehearted effort to embrace the crustacean. I just can’t do it. I’ve had it in cakes. I’ve had it covered in cheese. I’ve had just legs dipped in plenty of melted butter. In fact, I think it was those legs that did me in. One summer my dad’s family had multiple get-togethers where we feasted on snow crab legs. I think I had one leg too many because now I don’t even want to think about crab.

Now Old Bay, that’s a whole different story. Old Bay Seasoning is something I can get behind, and it is definitely much adored around here, and I love it too. Well, as long as you don’t put it on crab. Or cheese doodles, because apparently that’s a thing. But potatoes – check. Cheddar Bay Biscuit – check. These, well, of course…

Because you guys, I Old Bay-ed my cauliflower tots! Yes, it’s Old Bay Cauli-Tots, and they are so good!

Speaking of those Cheddar Bay Biscuits, that’s kind of what inspired me to make these. I used to love eating about one too many of those cheesy, buttery pillows of carb-y goodness every time I went to Red Lobster, but since my gluten days are behind me, I needed a replacement. And these totally work. Crispy, cheesy, with that pop of spice that’s really not spicy but just full of flavor. I don’t know that I’ll even both making plain old Baked Cauli-Tots anymore when I can really amp up the deliciousness with the little blue, yellow, and red tin I pull from my pantry.

So while this may not be a traditional recipe from Maryland to go along with the other regional specialties for this week’s theme, since Maryland-ers, and Old Bay fans in general, have a tendency to Old Bay ALL THE THINGS, I figured, hey, why not?! I mean, you can already find things like Easy Cheddar Bay Biscuits from Crunchy Cream Sweet. A Beautiful Plate has Old Bay Popcorn. And to prove that Old Bay and cauliflower belong together, Noble Pic made Old Bay Cauliflower Salad.

So why not Old Bay Cauli-Tots?!

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Comments

I love Old Bay Seasoning, but 1t. salt and 1t. Old Bay is way too much sodium for me. I won’t put down Old Bay or tell anyone “Don’t use it” . I just need to substitute salt-free seasoning for the salt and salt added seasoning. These are great! More cauliflower, less potato!

I would be happy to eat your portion of crab! Though I don’t really like having to get the meat myself. It is too messy and so much work for such a little bite. But every once in a while I am up for the challenge. These cauiltots look amazing and what a great use for some Old Bay!

OK, this is probably the world’s dumbest question, but is the seasoning in the Red Lobster biscuits Old Bay? Because if it is, I’m going to kick myself for the years of tinkering with biscuit recipes trying to get it “just right.” And if the cauli-tots taste as good, I’m giving them a try!